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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353556/ https://www.ncbi.nlm.nih.gov/pubmed/32517303 http://dx.doi.org/10.3390/foods9060755 |